Preheat oven to 300 degrees.
Combine canola oil and maple syrup in a small saucepan and bring to a boil. Add vanilla and remove from heat.
While maple syrup is coming to a boil, combine oats, sunflower seeds, almonds, pecans, cinnamon, and dried blueberries in a large bowl.
Drizzle the maple syrup mixture over oat mixture and mix well. Pour onto a rimmed baking sheet. Use a spoon to spread mixture evenly.
Bake for 30 to 40 minutes, until light brown in color. It is done when the almonds lose their chewiness and become crispy and toasted. Remove from oven and let cool. Mix in the coconut.
For the pancakes, combine flour, salt, sugar, baking powder, and baking soda in a large bowl.
Whisk together buttermilk, eggs, cinnamon, nutmeg, and honey in a medium bowl.
Pour liquid ingredients into dry ingredients and mix until there isn't any visible flour. Gently mix in blueberries.
Heat a nonstick skillet or griddle over medium-high heat. Coat with melted butter or canola oil.
For each pancake, pour 1/3 to 1/2 cup batter onto griddle. Cook approximately 3 minutes each side, or until browned on both sides.
To serve, top with granola and maple syrup.